Loaded Baked Potato Soup

This Loaded Baked Potato Soup is the ultimate comfort food, featuring tender russet potatoes in a rich, creamy cheddar cheese broth with crispy bacon, sour cream, and fresh green onions.

Every spoonful is packed with the flavors of a classic loaded baked potato, making it a hearty and satisfying meal that's perfect for chilly evenings, family dinners, or game day gatherings.

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Prep Time
15 mins

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Cook Time
1 hour

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Servings
6 people

Why You'll Love This Recipe

✔️ Rich, creamy, and incredibly comforting — the ultimate bowl of warmth.
✔️ Loaded with bacon, cheddar cheese, and potatoes — every spoonful is packed with flavor.
✔️ Easy one-pot recipe — minimal cleanup for maximum satisfaction.
✔️ Perfect for meal prep — make ahead and enjoy all week.
✔️ Restaurant-quality flavor at home — better than any version you can buy.
✔️ Great for lunch or dinner — hearty enough to be a meal on its own.

Tools and Preparation

Essential Tools and Equipment

• Large Dutch oven or heavy-bottomed soup pot
• Wooden spoon
• Whisk
• Baking sheet
• Cutting board
• Sharp knife
• Ladle
• Potato masher (optional)

Why Each Tool Matters

Dutch oven or heavy-bottomed pot: Provides even heat distribution for sautéing and simmering the soup to develop deep, rich flavors.
Whisk: Essential for incorporating the flour into the liquid without lumps, creating a smooth, creamy base.
Potato masher: Allows you to mash some of the potatoes directly in the pot for a thicker, creamier texture while leaving plenty of chunks intact.

Ingredients

This soup starts with baked russet potatoes, which provide a rich, fluffy texture that's superior to boiled potatoes. The combination of chicken broth, whole milk, and heavy cream creates a velvety base, while sharp cheddar cheese adds bold, cheesy flavor. Bacon adds smokiness and crunch, and sour cream gives the soup its signature tangy richness. Topped with green onions and extra cheese, it's a loaded baked potato in soup form.

Steps To Create Recipe

Step 1: Bake the Potatoes. Preheat the oven to 400°F (200°C). Wash and dry the potatoes. Pierce each potato several times with a fork and bake for 50 to 60 minutes, or until fork-tender. Allow the potatoes to cool slightly, then peel and cut them into bite-sized cubes.
Step 2: Cook the Bacon. While the potatoes bake, cook the diced bacon in a large Dutch oven over medium heat until crispy. Transfer the bacon to a paper towel-lined plate. Reserve about 2 tablespoons of the bacon drippings in the pot.
Step 3: Sauté the Aromatics. Add the butter to the pot with the reserved bacon drippings. Stir in the diced onion and cook for 5 to 6 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
Step 4: Make the Soup Base. Sprinkle the flour over the onions. Cook while stirring continuously for 1 to 2 minutes. Gradually whisk in the chicken broth until smooth. Whisk in the milk and heavy cream. Bring the soup to a gentle simmer.
Step 5: Add the Potatoes. Add the cubed baked potatoes, Dijon mustard, smoked paprika, salt, and black pepper. Simmer for 10 minutes. For a thicker soup, lightly mash some of the potatoes with a potato masher while leaving plenty of chunks intact.
Step 6: Finish the Soup. Reduce the heat to low. Gradually stir in the shredded cheddar cheese until fully melted. Remove the pot from the heat. Slowly stir in the sour cream until smooth and creamy. Do not allow the soup to boil after adding the cheese and sour cream.
Step 7: Serve. Ladle the soup into bowls. Top each serving with crispy bacon, extra cheddar cheese, a dollop of sour cream, green onions, chopped chives, and freshly cracked black pepper. Serve hot.

Tips for the Best Loaded Baked Potato Soup

• Bake the potatoes instead of boiling them for a richer potato flavor.
• Use freshly shredded cheddar cheese for the smoothest texture.
• Let the sour cream come to room temperature before adding it to prevent curdling.
• Mash only part of the potatoes for the perfect balance of creamy and chunky texture.
• Simmer gently after adding the dairy to keep the soup silky smooth.

Variations

Loaded Chicken Potato Soup: Add 2 cups of shredded rotisserie chicken for extra protein.
Broccoli Cheddar Potato Soup: Stir in 2 cups of steamed broccoli florets before serving.
Spicy Potato Soup: Add diced jalapeños, cayenne pepper, or hot sauce for extra heat.
Ham and Potato Soup: Replace the bacon with diced smoked ham for a hearty variation.
Vegetarian Potato Soup: Omit the bacon and use vegetable broth. Top with extra cheese, chives, and roasted broccoli.

What to Serve With

• Crusty sourdough bread
• Garlic bread
• Dinner rolls
• Caesar salad
• Garden salad
• Grilled cheese sandwiches
• Roasted vegetables
• Coleslaw
• Cornbread
• Steamed broccoli

Storage & Reheating Instructions

Storage: Allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days. Freezing is possible for up to 2 months, although the creamy texture may change slightly after thawing.
Reheating: Reheat the soup gently in a saucepan over medium-low heat, stirring frequently. Do not boil, as the dairy may separate. If the soup becomes too thick, stir in a little milk or chicken broth until it reaches your desired consistency. Individual portions can also be reheated in the microwave in 30-second intervals, stirring between each interval.

Frequently Asked Questions

Q: Can I use leftover baked potatoes?
A: Yes. Leftover baked potatoes are perfect for this recipe and make preparation even quicker.

Q: What type of potatoes work best?
A: Russet potatoes are ideal because they become fluffy and creamy when baked.

Q: Can I make this soup ahead of time?
A: Absolutely. The flavors become even richer after a day in the refrigerator.

Q: Why should I shred my own cheese?
A: Freshly shredded cheese melts more smoothly and helps prevent a grainy texture.

Q: Can I make this soup without bacon?
A: Yes. Simply omit the bacon and use vegetable broth for a delicious vegetarian version.

Final Thoughts

Loaded Baked Potato Soup is the ultimate comfort food — creamy, cheesy, and packed with all the flavors of a classic loaded potato. The combination of crispy bacon, sharp cheddar, and tangy sour cream makes every spoonful irresistible. Whether you're serving it on a cold winter night or making it for a crowd, this soup is sure to become a family favorite.